GRILLED EGGPLANT Get ready for the BBQ season! Grilled eggplant is a classic summer recipe that’s perfect for any occasion. Patio lunch? Family dinner? Cottage snack? You name it!
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SERVINGS
4

 
 
 

INGREDIENTS

  • 6-8 small mini egg plants
    		•
  • Approx. 1 tsp. salt
    		•
  • 3 flat-leaf parsley sprigs
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  • 1 oregano sprig
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  • 2-3 sage leaves
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  • 1 garlic clove
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  • 3-4 each thyme and rosemary sprigs
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  • Sea salt
    		•
  • Ground black pepper
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  •  
    		•

    1. Wash the eggplants, dab dry and halve lengthways. Sprinkle the cut surface with salt, cover and steep the halves for 10 minutes. Then dab dry with kitchen paper.

    2. In the meantime, pluck the parsley and oregano leaves and chop as fi nely as possible with the sage and peeled garlic. Stir the herb mixture in to some olive oil.

    3. Heat the grill pan on the stovetop.

    4. Coat the eggplant halves with some of the herb oil and lay in the hot grill pan with the cut surfaces next to each other.

    5. Spread the thyme and rosemary over the top and grill the vegetables in the pan for about 4-5 mins. Turn the eggplants and grill for a further 3-4 mins.

    6. Remove the pan from the heat, spread the remaining herb oil over the eggplants and season with salt and pepper

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